1 (4 oz.) can green chilis
12 flour tortillas
1 c. sour cream
1/2 tsp. salt
Pepper
1/2 lb. American or Longhorn cheese
15 oz. can enchilada sauce
1 1/2 c. cottage cheese

Drain chilies, cut into 12 strips. Warm tortillas in oven. Combine sour cream, cottage cheese, salt, and pepper. Reserve 1/2 cup of mixture. Spoon remaining mixture in center of each tortilla. Add a strip of chili and a strip of cheese on each. Roll up and place seam side down in greased baking dish.

Combine reserved 1/2 cup mixture and enchilada sauce together and pour over top. Bake at 350 degrees for 30 minutes. Garnish with grated cheese, chopped onion, black olives and shredded lettuce.